I enrolled at a sushi chef college in Tokyo to become a sushi chef. The class consisted of about 30 classmates and two teachers. The school teaches the basics of what it takes to become a sushi chef in two months. These basics include how to handle fish, make sushi and roll sushi. I had no experience of cooking before entering the school, so I struggled with an unfamiliar knife every day. I cut my fingers many times. I would really like to show you a photo, but it’s not a very good one, so I won’t. From next time onwards, I will show you more and more pictures of my sushi. Please take a look at my progress.